901 boule recipes

With a dose of mocha, this cookies will keep the kids away but have the parents reaching for more!

Vegetarian bok choy and shiitake mushrooms in a ginger-garlic sauce with bamboo shoots. Light, savory, and on the table in under an hour. Serves 2 over rice.

Lemon broccoli with garlic oil and fresh lemon juice. A simple boiled-then-sauteed side dish that brightens any plate.

No-egg chocolate cake made with cocoa powder, sour milk, and boiling water for a rich, moist crumb. One-bowl mixing, no eggs needed, baked in a tube pan.

Broccoli rabe or Rapini is slightly more bitter tasting than broccoli. Blanching one or two minutes in boiling water then refreshing in cold or ice water locks in the bright green color. This flavorful combination of Mediterranean seasonings really matches it well. If you can't find rapini you can use ordinary broccoli with equally outstanding results.

These no-bake caramel oatmeal cookies combine the rich, buttery flavor of butterscotch with hearty oats for a quick, chewy treat. No oven required, making them ideal for warm days or when you need a fast dessert. The recipe is straightforward but requires careful attention to boiling and mixing to achieve the perfect texture.

Homemade coconut milk from fresh coconut and boiling water. A simple 2-ingredient method for thick or thin coconut milk used in curries, soups, and desserts.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Best ever French bread uses a stir-and-rest method instead of kneading for a crusty, chewy loaf with a glossy egg-washed crust. Adapts to wheat, rye, cheese, or herb.

Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.

Boiled baby potatoes dipped in a green broccoli cheese sauce made from blended broccoli and melted cheese spread. A fun, kid-friendly side dish ready in 30 minutes.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Morisqueta, a traditional Mexican method for cooking perfectly fluffy white rice with separate grains. Soaked, boiled, and rested for light, non-sticky results every time.

Candied citrus peel made from orange, lemon, and grapefruit rind, double-boiled to remove bitterness, then simmered in honey syrup and tossed in sugar. A homemade confection for baking or gifting.